Key Lime Cheesecake

With much deliberation with many of my friends. They finally hounded me into making a Key Lime Cheesecake. So I will be showing you how to make one in this post.

Here are the ingredients needed for this recipe:

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 3 packages (24 oz.) cream cheese, softened
  • 1 cup white sugar
  • 1 tablespoon cornstarch
  • 3 eggs
  • 1 tablespoon grated lime zest
  • 1/4 tsp salt
  • 1/3 cup key lime juice
  • 1/3 cup lemon juice

(Note: you can substitute the sugar, cornstarch, and eggs with a can of sweetened condensed milk, which I will be doing this time)

Step 1: Combine cookie or graham cracker crumbs with butter until all crumbs are moisten.

Step 2: Press into bottom and partially up sides of 9 inch spring-form pan with hands or a spoon.

Step 3: Refrigerate before use

Step 4: In a large bowl, beat with an electric mixer the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. (or just the sweetened condensed milk, cream cheese, salt, and lime zest, in which case step 5 is skipped)

Step 5: Beat in eggs one at a time, blending just until smooth.

Step 6: Add key lime juice and lemon juice by hand. (Do not over beat, or cake will crack during baking.)

Step 7: Pour batter into prepared crust.

Step 8: Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. (To minimize cracking, place a shallow pan half full of hot water on lower rack during baking, or you could loosen the sides when it’s done baking which will allow you to skip step 9)

Step 9: Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches.

Step 10: Remove from oven and allow to cool. Refrigerate cake overnight, and up to three days. (Can also freeze cake, will need to allow cake to cool down fully, cover with foil in cake pan, and place in freezer)

Step 11: Garnish with whipped cream and lemon/lime slices before serving

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